Vanilla ice-cream

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This traditional summer treat is tasty all year round. Impress your friends with your very own ice-cream

Preparation: 30 mins plus freezing time
Serves: 8

Calories per serving: 490
Fat per serving: 41g

1 vanilla pod
575ml whole milk
4 large eggs
150g (5oz) caster sugar
568ml double cream

1.Put the milk, vanilla pod and seeds in a pan. Bring the milk almost to boiling point. Set aside.
2. Whisk the eggs with the sugar in a heatproof bowl set over a pan of simmering water until light and creamy.
3. Remove vanilla pod. Gradually whisk the cooled milk into the egg mixture, transfer to a clean pan and heat gently, stirring, until thickened. Strain and allow to cool.
4. Whip the cream lightly in a clean bowl and fold into the custard mixture.
5. Pour the ice cream into a shallow container, cover and freeze for 2 to 3 hours.
6. Tip into a chilled bowl, whisk again, pour back into the container and return to freezer. Repeat the whisking after 1 to 2 hours, then return to the freezer for 3 to 4 hours or overnight. Leave to soften at room temperature for about 10 to 15 minutes before serving.

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